- 200 g yellow flour
- 120 g fontina valdostana
- 120 g toma
- 120 g butter
- grated Parmesan cheese
- black peppercorns
For the tanning polenta recipe, put a saucepan (preferably if you can use the classic copper cauldron that allows better cooking) on the fire with a liter of water. As soon as it reaches boiling, add salt, then pour the yellow flour in the rain and initially stir with a whisk to avoid the formation of lumps. Remove the crust from both the fontina and the toma, then cut both cheeses into small cubes and add them to the polenta.
Continue cooking for at least 45 minutes, stirring constantly with a wooden spoon so as not to let the polenta stick too much to the bottom of the bowl; it will be ready when it starts to detach itself from the wall. Then pour it on the cutting board, or in a tureen and sprinkle it immediately, while it is still very hot, with plenty of Parmesan and flavor it with a minced black pepper.
In a saucepan, melt the butter until it is golden and bubbly, then pour it over the polenta and serve immediately.